Beehive Cookies 蜂窝饼

Beehive Cookies 蜂窝饼 
Adapted from My Kitchen Snippets   
Makes 44 cookies

250g rice flour
4 tbsps all-purpose flour
3 eggs
200g granulated sugar
400ml thick coconut milk
1/4 tsp salt
enough cooking oil for deep frying

  1. Break the eggs into a mixing bowl. Add in sugar followed by the coconut milk and whisk until the sugar gets dissolved.

2. Sift together the rice flour, the all-purpose flour and the salt. Add this flour mixture to the mixing bowl in (1). Whisk until they combine really well.
3. Heat up enough cooking oil in a wok on high heat. Make sure that the oil is well heated before you begin. I have it tested with a wooden chopstick. A stream of tiny bubbles seen as the end of the chopstick is dipped into the oil indicates that the oil is ready. Turn the heat down to medium. Place the brass mould into wok and let sit and preheat for about a minute.

• Working with just one single mould throughout the whole frying process, I could only deal with two cookies comfortably at any point. So I needed cooking oil just enough for two cookies to swim around spaciously. The oil must be hot enough to begin with so that the cookies won't get all so greasy in the end.

4. Transfer the mould into the batter and dip just deep enough to cover the sides neatly, leaving the top surface batter-free. Keep still for about 5 seconds.

• As you remove the brass mould from the oil, lightly shake off any excess oil. If these extra oil drippings ended up in the batter, they may change the batter consistency and its clinging ability. As the mould gets dipped into the batter, you will hear some faint sizzling sounds as the batter starts adhering to the mould. Leave undisturbed for about 5 seconds to secure the adhesion before lifting the mould up and away.

5. Transfer the mould into the hot oil, keeping it immersed for about 15 seconds. Lightly shake to free the cookie and leave the mould in the hot oil.

• As you plunge the mould with the batter back into the hot oil, make sure that the mould does not come into contact with the bottom of the wok. Leave it fully immersed in mid-oil while you make the 15-second countdown. That 15 seconds let the batter cook and take shape lightly. Shaking the batter off too soon and too hard will make the outermost layer "open up".  
• There is a chance that the cooking oil is still a tad too hot and the first few cookies will get burnt. But as the frying goes, the batter will tame the heat down gradually. Mine only got right as I went into my 5th cookie. And as I entered my 10th, I had to turn the heat up to medium-high. So check the heat about every 5 cookies and adjust it accordingly in between medium and medium-high. 

6. Let the first cookie fry while you bring in the second cookie repeating steps (4) - (5) 

• With the second cookie in the wok, I likewise let it cook on the mould for about 15 seconds before shaking it free. By now the first cookie would have just picked up a tinge of browning. You will notice how the browning is usually concentrated on the bottom half while the floating top will appear paler in color.
• Using the mould, I would lightly place it on top of the first cookie so that the whole cookie gets immersed in the hot oil (again make sure the cookie doesn't touch the wok). Hold it there for another 10 to 15 seconds. The wave action from the heat beneath the wok will continue shaping the cookie. And at the end of it you'll notice a nice and even change of color on the cookie. Now you can let it float and brown a little more on its own. Yup, no flipping required. It won't take much longer from there. Leave the mould in the hot oil meanwhile getting it ready for the next cookie.

7. When the first cookie has turned golden brown, remove the cookie and drain on a sieve.

• The cookie takes its final shape the moment it gets removed from the oil and exposed to the cool air, hardening them. When you remove the cookie from the oil, be sure to use either a flat spatula/sieve or the cookie will take whatever shape you let it rest on. Turn the cookie over as it rests on the spatula/sieve. The gravity will keep the cookie structure intact and neat (especially the outer layer). Let it cool down lightly before transferring it to a plate lined with a paper towel, face down. 

8. Repeat steps (4) - (7) until all the batter has been used up.

• When the batter level gets too low for the mould to be fully dipped into, pour the batter into a smaller bowl before you continue.

9. Let cool completely and store in air-tight containers.

Glutinous Rice Chicken (Loh Mai Kai)

Ingredients

• 600g glutinous rice (soaked for 3 hours)
• 2 chicken drumsticks (chopped into bite-sized pieces)
• 10 dried mushrooms (soaked and halved)
• 4 Chinese sausages (sliced diagonally)
• 4 tbsp cooking oil for oiling the bottom of the rice bowls
• 500 ml water

Chicken & Mushroom Marinade

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tbsp ginger juice
• 1/2 tbsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp dark soy sauce
• 2 tbsp shao hsing wine
• 2 Chinese soup spoons cooking oil

Note: For the mushroom must squeeze out the water before marinade ingredients in a bowl and mix well then add in the mushrooms and mix thoroughly.

Seasoning For The Glutinous Rice 

• 1 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 2 tbsp shallot oil
• 1 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp shao hsing wine

Methods:

1. Drain the glutinous rice, add in 500 ml of water and steam for 25 minutes. Stir in the seasoning whilst still hot. Mix well and set aside.
2. Marinate the chicken & mushroom pieces for 1 hour
3. Oil the bottom of a porcelain Chinese rice bowl. Place in 1 piece each of the chicken, mushroom and sausage.
4. Spoon glutinous rice on top and press it down and level the glutinous rice over the chicken, mushroom and sausage with the back of the spoon
5. Cover the bowl with aluminium foil and steam for 25 minutes